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• Winter Nutrition, Saddle Art and Weird News for October 22, 2025 - HORSES IN THE MORNING

  Dr. Anna Bracken joins us to talk about nutrition for winter for horses and the changes we should be making. Then the amazing artist Larissa Ann talks about the amazing art she does on saddles and some mighty weird news. Listen in…HORSES IN THE MORNING Episode 3802 – Show Notes and Links:Hosts: Jamie Jennings of Flyover Farm and Glenn the GeekPic Credit: Larissa AnnGuest: Anna C. Bracken, DVM, MS, Clinical Instructor, Equine Field Service in the Department of Clinical Sciences at the College of Veterinary Medicine and Biomedical Sciences at Colorado State UniversityGuest: Larissa Ann, find her work at her website.Coupon: State Line Tack - Get 25% OFF any $49 order. Enter coupon code HRN at checkout. Please note: Some products are not eligible for the add'l discount due to manufacturer restrictions. These are noted in your shopping cart.Additional support for this podcast provided by: State Line Tack, Daily Dose Equine, Equine Network and Listeners Like YouTime Stamps:02:41 - Daily Whinnies09:35 - Larissa Ann21:56 - Anna C. Bracken36:33 - Weird News

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• 1607: Enteroliths or Colon Pearls, by Horse & Rider On Demand - Horse Tip Daily

  This time we join Horses In The Morning co-hosts Jamie and Glenn as they chat with Dr. Dustin Major about enteroliths.Host: Coach JennTodays contributor: Horses In The MorningSupport for this episode provided by Horse&Rider OnDemandListen to more podcasts for horse people at Horse Radio Network

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• Heart, Versatility, and the Ride: Celebrating Incredible Quarter Horse Duos - The Quarter Horse Podcast

  Meet the extraordinary duos proving that partnership with an American Quarter Horse has no limits. Seventy-five-year-old Teresa Goforth and her 20-year-old partner, Maverick, qualified for the elite Run For A Million, while legally blind trainer Malin Melin (Lady Malin) shows how trust and feel transcend sight. Their inspiring stories are all about heart and dedication! Plus, we get a full scoop from the Quarter Horse Congress with owner Jillian Eberlein.Hosts: Ashley Winch and Cat GuentherGuest: Teresa Goforth - FacebookGuest: Malin Melin - TikTok | Facebook | Youtube | InstagramGuest: Jillian Eberlein

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• Jamie’s Back, Cody’s Wish Statue, Pumpkin Stew for October 20, 2025 - HORSES IN THE MORNING

  HITM: Jamie and Glenn are back together and are joined by Sculptor Joclyn Russel on her Cody’s Wish Statue Dedication at the Ky Horse Park. And we begin a holiday season of recipes with Auditor Claire and her Pumpkin Stew Recipe. Plus, some Equestrian First World Problems. Listen in…AUDITOR POST SHOW: Charly joins us to tell us all about her first horse trials on Taco Tuesday.HORSES IN THE MORNING Episode 3800 – Show Notes and Links:Hosts: Jamie Jennings of Flyover Farm and Glenn the GeekPic Credit: Clark Barton and ClaireGuest: Jocelyn Russel on the Cody’s Wish Dedication at the Ky Horse ParkGuest: Auditor Claire on her Pumpkin Stew RecipeAdditional support for this podcast provided by: My New Horse, Equine Network and Listeners Like YouTime Stamps:03:30 - Daily Whinnies13:00 - Jocelyn Russel26:00 - Auditor Claire37:00 - Equestrian First World Problems53:48 - Auditor Post ShowRecipe:Pumpkin StewIngredients: 1 pumpkin (about 10-12 inches tall) salt and pepper to taste2 Tbsp olive oil4 cans of cooked beef (drained)1 can black beans (drained)1 can mushrooms (drained)2-3 cups frozen mixed vegetables1 onion chopped2 spoonfuls Minced Garlic - measure with your soul2 Tbsp dried parsley1 Tbsp sage1 1/2 tsp rosemary1/2 tsp thymeInstructions:Preheat oven to 375 degrees. Make sure that the racks in your oven are low enough for the pumpkin to fit comfortably. Cut the top off of the pumpkin and clean out the guts and seeds just like you would for a jack-o-lantern. Lightly sprinkle the inside with salt and place in a pan (I use a 9X13 casserole dish). Cook for 20 - 30 minutes or until mostly cooked through but not completely soft. While the pumpkin is cooking, prepare your filling. In a large saute pan or dutch oven, saute onion in the olive oil until it begins to caramelize. Add the frozen vegetables and cook, stirring occasionally for about 5 -10 min. Add the garlic, parsley, sage, rosemary, and thyme and saute until fragrant, about 30 seconds. Add the beef, beans, and mushrooms. Add salt and pepper to taste. Cook until meat and beans are hot. Once the filling is ready, put on low heat to keep warm until the pumpkin is ready. When the pumpkin is ready, spoon the filling into the empty pumpkin and return the pumpkin to the oven to finish cooking, about 20 - 30 minutes. The flesh of the pumpkin should be soft and easily have a fork pass through it. Serve in the pan and dish it out by scooping out the filling and scraping off the flesh of the pumpkin. I like to put butter on top of mine. Enjoy!

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• The Disease Du Jour 168: Antimicrobial Stewardship with Dr. Clare Ryan

  In this episode, Clare Ryan, DVM, PhD, DACVIM, joined us to discuss antimicrobial stewardship in equine practice. She explained why antimicrobial stewardship is important, offered suggestions for veterinarians interested in applying antimicrobial stewardship principles in their prescribing practices, and shared some resources that are available to help.This episode of Disease Du Jour is brought to you by Bimeda. GUESTS AND LINKS - EPISODE 168Host: Carly Sisson (Digital Content Manager) of EquiManagement | Email Carly ([email protected])Guest: Joy Tomlinson, DVM, PhD, DACVIM (LAIM)Podcast Website: Disease Du JourThis episode of Disease Du Jour podcast is brought to you by Bimeda.Find more resources on antimicrobial stewardship at:British Equine Veterinary Association. PROTECT ME, Antibiotic UseTool KitVeterinary checklist for Antimicrobial StewardshipWHO List of Medically Important AntimicrobialsRaidal, S. (2019), Antimicrobial stewardship in equine practice. Aust Vet J, 97: 238-242. https://doi.org/10.1111/avj.12833Antimicrobial Stewardship Guidelines | Antimicrobial Stewardship GuidelinesConnect with the Host: Carly Sisson (Digital Content Manager) of EquiManagement | Email Carly ([email protected])

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